Fudgy Brownies
Rich, dense, ultra-fudgy brownies with a shiny crackly top, made from scratch with real melted chocolate and cocoa. One bowl and an 8x8 pan.
These are the brownies for people who like them dense and fudgy rather than cakey. Melted chocolate and butter give them a rich, truffle-like middle, and cocoa powder adds deep chocolate flavor.
Whisking the eggs and sugar well is what creates the shiny, paper-thin crackly top. Very little flour keeps them soft and chewy.
The hardest part is waiting for them to cool, which is what lets the centers set into clean, fudgy squares.
Why You’ll Love This Recipe
- Dense, fudgy centers
- Shiny crackly top
- One bowl, no mixer
- Better than a box mix
Ingredient Notes
Chocolate: Use a good bittersweet or semisweet baking bar (60 to 70% cacao), chopped. Chips contain stabilizers and do not melt as smoothly.
Cocoa powder: Natural or Dutch-process both work. Dutch-process gives darker, smoother brownies.
See the recipe card below for full measurements.
How to Make Fudgy Brownies
Prep
Heat the oven to 350°F (175°C). Line an 8x8 inch metal pan with parchment, leaving an overhang on two sides.
Melt
Melt the butter and chopped chocolate together in a heatproof bowl in the microwave in 30 second bursts, stirring between each, until smooth. Cool 5 minutes.
Whisk in the sugar and eggs
Whisk the granulated and brown sugar into the chocolate. Add the eggs one at a time, whisking well after each, then whisk hard for 1 minute until glossy and slightly thickened. Whisk in the vanilla and salt.
Add the dry ingredients
Sift the flour and cocoa over the bowl and fold gently with a spatula just until no streaks remain. Fold in the chocolate chips.
Bake
Spread the batter in the pan and bake 25 to 30 minutes, until the top is shiny and set and a toothpick in the center comes out with moist crumbs, not wet batter.
Cool and cut
Cool completely in the pan, about 1 1/2 hours, then lift out with the parchment and cut into 16 squares with a sharp knife wiped clean between cuts.
Tips for the Best Results
- Vigorous whisking after adding eggs creates the crackly top.
- Metal pans bake brownies more evenly than glass. If using glass, lower the oven to 325°F and add a few minutes.
- For extra-clean cuts, chill the cooled brownies for 30 minutes.
- A sprinkle of flaky salt on top before baking balances the sweetness.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Overbaking | Pull them when a toothpick shows moist crumbs; they firm up as they cool. |
| Cakey brownies | Fold the flour in gently and do not overmix. |
| Cutting warm | Let them cool completely for clean, fudgy squares. |
Substitutions
- Bittersweet chocolate: Semisweet chocolate for a sweeter brownie.
- Chocolate chips: Chopped walnuts, pecans or white chocolate chips.
- All-purpose flour: A 1:1 gluten-free flour blend.
What to Serve With It
- Vanilla ice cream
- Rich homemade hot chocolate
- Cold milk
- Copycat iced brown sugar shaken espresso
Storage and Reheating
Fridge: Keep in an airtight container at room temperature for up to 4 days, or refrigerate up to 1 week for an even fudgier texture.
Freezer: Freeze individually wrapped brownies for up to 3 months.
Reheat: Microwave a brownie for 10 to 15 seconds for a warm, gooey treat.
Tools That Make This Easier
- 8x8 inch metal baking panBakes brownies evenly with crisp edges.Check price on Amazon
- Parchment paper sheetsLifts brownies out cleanly for neat squares.Check price on Amazon
- Silicone spatulaFolds batter gently without overmixing.Check price on Amazon
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Fudgy Brownies
Rich, dense, ultra-fudgy brownies with a shiny crackly top, made from scratch with real melted chocolate and cocoa. One bowl and an 8x8 pan.
Ingredients
Instructions
- Heat the oven to 350°F (175°C). Line an 8x8 inch metal pan with parchment, leaving an overhang on two sides.
- Melt the butter and chopped chocolate together in a heatproof bowl in the microwave in 30 second bursts, stirring between each, until smooth. Cool 5 minutes.
- Whisk the granulated and brown sugar into the chocolate. Add the eggs one at a time, whisking well after each, then whisk hard for 1 minute until glossy and slightly thickened. Whisk in the vanilla and salt.
- Sift the flour and cocoa over the bowl and fold gently with a spatula just until no streaks remain. Fold in the chocolate chips.
- Spread the batter in the pan and bake 25 to 30 minutes, until the top is shiny and set and a toothpick in the center comes out with moist crumbs, not wet batter.
- Cool completely in the pan, about 1 1/2 hours, then lift out with the parchment and cut into 16 squares with a sharp knife wiped clean between cuts.
Nutrition (per serving)
- Calories
- 210 kcal
- Protein
- 3 g
- Carbohydrates
- 26 g
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Fiber
- 1 g
- Sugar
- 20 g
- Sodium
- 85 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
What makes brownies fudgy instead of cakey?
A higher ratio of fat and chocolate to flour, gentle mixing and slight underbaking. Cakey brownies use more flour and leavening.
How do I get a crackly top on brownies?
Dissolve the sugar well in the warm chocolate and whisk the eggs in vigorously until glossy. This forms a thin meringue-like layer on top.
How do I know when brownies are done?
The top looks set and shiny, the edges pull slightly from the pan, and a toothpick in the center comes out with moist crumbs.
Can I double the recipe?
Yes. Bake it in a 9x13 inch pan for about 30 to 35 minutes.
